From-the-Freezer Blueberry-Cinnamon Muffins
What if you could keep a stash of ready-to-bake muffins in your freezer at all times—and bake off only as many as you need? This formula shows you how.
Keywords
- Desserts or Baked Goods
- ATK Staff Pick
- Make Ahead
- Breakfast & Brunch
- Fruit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Cookie scoop
- Cooling rack
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Baking sheet
- Zip-top bag
- Toothpick
- Oven
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- 2 large eggs
- ½ cup vegetable oil
- 1¼ cups buttermilk
- 1 cup (7 ounces/198 grams) granulated sugar
- 2 teaspoons grated lemon zest, divided
- 2½ cups (12½ ounces/354 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1½ cups (7½ ounces/213 grams) fresh or frozen blueberries
- 2 tablespoons turbinado sugar
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